We left to go off for our 'dinapoire' at Les Climats. That's what you call an apero mini-tasting btw. We passed a little hole-in-the-wall building that Apeloig would have loved to go to town with don't you think?

Two girls, Deborah Levy et Sarah Harb became obsessed with creating the perfect little bite(bouchee). You're gazing at a mini version of a religieuse in café and chocolat.

A mini Paris Brest (praline et pomme vert) on the left and a mini Fraisier on the right with a touch of pistache.

Tarte au Citron is an incontournable/a must-have in any patisserie. This one has a divine touch of Yuzu

I asked owner-creator Sarah Harb how do you eat these little gems? Are they like a one-bite sushi? Not at all. They entail a 3-step program. She kindly demonstrated.

Ecstasy!

This Nutella-noisette bouchee requires you to eat the bobble on top first (looking much like all the bobble knit hats everyone is wearing in Paris right now).

Get ready. Set. Go!

The décor of this tiny shop is decidedly girly. I was smitten.

Top pastry chef Eddie Benghanem of the Trianon Palace at Versailles has made these girls dreams come true, They had the concept and he did the creating in the cuisine so they are perfect. There are 12 designs in all for the winter collection.

There is also guimave in the much-loved kid's candy flavor fraise Tagada

With a matching bouchee to boot...

Les Fees Patissieres is on a street (Rambuteau in the Marais) now loaded with tres delish pastry shops but it stands on its own very well. Everyone was peering in with deep envy watching us tasting bite after bite. Do drop by.

Though no longer a vegetarian I'm not ready to venture into le boeuf tartare even if dotted generously with caviar..

Desserts? No problem. On the far left we have a mini-Pavlova meringue filled with chocolat Guanaja, perfume de the plus a fraise. In the middle a mini-Napoleon. And far right a mini fig-quince tartelette inside spun sugar with a bergamote (?) coulis.

Truth be told Petrossian and I are joined at the hip (read that however you want) from way back. Café Petrossian on 7th avenue in New York was my go-to place for real French pastry. It's where the French in New York come for tea so it must be la vrais chose non?